Ever ask yourself what’s our love affair with pepper sauce? What is about Caribbean people and the heat we’re always seeking? I’m sure not everyone from the Caribbean is into the hot stuff, but a good majority of us are and we’re influencing so many thousands of people across the globe with the recipes we share. To date there’s about eight pepper sauce recipes I’ve posted and that’s just a teaser into how creative I can get when it comes to making that liquid dynamite we call pepper sauce.

Here’s one I made recently which is packed with heat, but the rich undertones of oranges and pineapple gives it that unique Caribbean vibe. This orange pineapple pepper sauce is a personal fave of mine, especially when BBQ season comes around, so I do hope you give it a try.

Notes: I used store bought orange juice (get the good stuff – no pulp, but nice and thick) and the pineapple came from a can. I got the chunks, with syrup (use the syrup as well). Remember when handling scotch bonnet peppers to use caution as they are VERY hot. Use gloves and don’t include the seeds if you’re overly concerned about the extreme heat. Remember to wash your hands a couple times with soap when you’re done and don’t touch anyone or yourself before you to. If you can’t source scotch bonnet peppers (complain to your grocer) use Habanero peppers.. they are just as deadly.

Wash and give the scotch bonnet peppers a rough chop to make it easier work for your blender or food processor. (again – do wear gloves)

All we need to do now is add all the ingredients into the food processor and give it a few pulses to start. Then work it until you have a smooth consistency. Do remember to add the juice/syrup the pineapple is packed in (if you’re using canned pineapple chunks as I did).

Tip: remember to have your kitchen windows open as the peppers are very hot and with the blending, it may cause you to choke. (also, be careful when washing your food processor.. don’t stand above it as the water falls on it) Follow the same procedure when the pepper puree is cooking (see below)

When you’ve achieved a smooth consistency, add the mixture (be careful when pouring it out) to a deep saucepan and on medium heat bring it up to a boil. Then reduce to a gentle simmer and cook for about 10 minutes. You can now allow it to cool before you pour it into the bottle you’re serving it from or if you’re doing the canning method.. pour it while it’s hot into the mason jar.If you want the sauce to be even smoother, you can return it back to your food processor or blender and work it for another minute. Try not to go past 30 seconds to 1 minute or risk it going frothy.

This pepper sauce can be stored in the refrigerator for about 6-8 weeks, but you may find that you’ll need to give it a shake before using and it will loose some of it’s kick while in the fridge. If you’re looking for more exciting hot sauce / pepper sauce recipes, click on “Bits and Bites” above and go through the listings. Additionally, there should be some shared below where it says “similar recipes”.

I encourage you to give this recipe a try, but be aware that it’s lethal and do be careful as you work with the scotch bonnet peppers. The last thing I need is you emailing me saying that your hands are on fire because you didn’t take me seriously and wear gloves. Or worst case.. you touched your eyes or somewhere even more sensitive!

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Hi, This the second time I am making Orange Pineapple sauce.My last a attempt went so well that my mates at work were hankering for it.This time around I am making some more to send off to Poland to my loving mother-in-law.
As you say BOY THAT TASTE SWEET/////
From the Lucian boy.
Vince.

Hi Chris,
I enjoy getting your recipes and occasionally change up my recipes using some of your tips. For the last couple of years, I have been growing peppers, papayas aka pawpaws, pineapples, limes and lemons in my backyard here in Florida. With everything bearing fruitfully, I started making up my own pepper sauce recipes. I use lots of scotch bonnets, lime juice with limes from my tree, green papaya grated, green pineapple grated (just turning), green mango grated (store bought – I’m not that fortunate it have a mango tree grow in Central Florida) and LOTS of fresh cilantro (the real mc Coy – the flat serrated blade cilantro that is our shadobene), lots of fresh garlic & onions chopped fine, and some salt. I’ve never cooked my sauce but it keeps well in the fridge for months upon months! I usually give a lot of it away to Trini friends who keep clamoring for more!! Today I made two batches – one with my recipe above and the other using yours with the orange juice and canned pineapple! The taste test is on! But both probably taste equally good – one sweeter than the other! Oh – for patented reasons I did add a whole bunch of chopped cilantro to yours!